In Cambodia, we have our own beef noodle soup too. It’s different from Vietnamese or Lao pho noodle soup or even Thai noodle soup. We don’t use star anise in our soup. The other soup that we are famous for is called Phnom Penh noodle soup. It’s a seafood/pork base soup. Both are delicious. We don’t use Thai basil in any of our soups. We use sawtooth mint in our beef noodle soup along with green onions, roasted garlics and cilantro. Whereas Phnom penh noodle soup, we use green onions and cilantro and roasted garlics as garnishes. I like Vietnamese pho too. Have not tried Lao pho. Thank you for sharing Lao pho the recipe.
While Lao Pho does not remotely resemble the phở eaten in Vietnam, it does however, look very similar to the bún dishes we have all around Vietnam (in particular bún bò Huế and bún canh chua). Still looks great and hope to try some one day when I visit Laos!
I really do enjoy your channel Saeng. Instructions are clear, ingredients are readily available and videos are to the point, not so long that you get bored. I've learned a many recipes from you. Thank you!
What makes laos food so different from city Thai food Vietnam or southern food is how we have all the 5 taste sweet, sour, bitter,spicy, umame and to share it with family and friends with using our hands for the sticky rice..and Lao people love to drink so with a shot Hospitality is always a must in every Lao home..❤
If you see celery, two inches of green onion head, and lettuce that's how you know it's pho Lao. Last but not least, saute, we gotta have that. The rest is universal like basil, alligator tail leaf, bean sprouts, lime, and so on.
Great video :) I think the celery root might get confusing though as the name is interchangeable with celeriac. Perhaps call it a root end of a celery stalk?
The only time I add sugar to my pho is when I think of my brother, so once in a blue moon. Adding sugar complicates the flavor, so I have to add more condiments to balance out the weird sweet taste, then I get fussy about it. Almost regretting it. Haha. Most of the time at the Vietnamese pho place, the broth just needs hoisin, siracha and lime.
I wish I knew more about how to cook the tripe. I'm dying to make this this weekend but I'm so intimidated in buying and preparing the tripe. Is it already cooked and cut when you buy it? Im hearing some people boil it for an hour, others for a couple of seconds, I'm confused I want the best texture but still keep it authentic. Thank you for this recipe
You need an Instant Pot. I clean/parboil the bones thoroughly like you did. Then I pressure cook the cleaned bones w onion and ginger for a couple hours, maybe even longer if I have the time to really extract everything those bones have. Then I add my beef, aromatics, and let it simmer open air on sauté in the last 30 min and it tastes better/brighter and more layered than ur restaurant pho.
Sombaidee! Looks amazing. Thanks for all the cooking lessons along with your great recipes. Can you show us how to make Luk Seen meatballs for Phở. I’ve made 3 different recipes from some great RU-vidr Cooks and it always comes out too soft and not bouncy/chewy. Also, I don’t like overwhelming nam pa or fresh garlic. Kup Chai Lai lai.
Rock sugar has more flavor and savory taste. Vietnam Pho or any kind of soup usually added rock-sugar. It is a form of mature and sophisticate in Vietnamese and Chinese cusine. It is never left home without it.
Y’all might hate me for this but we be putting wayyyyyy too many condiments/sauces/pastes in our pho... disrespecting the time that went into the broth lol
Typically rock sugar is used to boil with the soup in Viet pho. Sugar here is also used as a condiment. I have friends and family who puts a spoonful in their bowl!
